Potato Stuffed Capsicum
Whenever I feel homesick in Bangkok, I go to my Thai-Indian friends. On one of these trips I went to a friend's home in Pattaya. His Mom cooked the most amazing Stuffed Capsicum. I could not get the taste out of my mind for weeks. Finally, I tried to make it myself. To be frank, it came nowhere near the taste I expected, but it was good.
Here is the recipe for Potato Stuffed Capsicum.
- 2 Capsicum
- 2 Potatoes Boiled
- 1 Onion
- 1 tsp Ginger Garlic Paste
- 2 Green Chili Pepper minced (Use it as you like it)
- 1 tbsp Oil
- 1 tsp Cumin seeds
- 1/3 Cup of Coriander
- 1 tsp Garam Masala
- 1/2 tsp Jeera powder (Cumin Powder)
- 1 tsp Dhania Powder (Coriander Powder)
- 1/3 tsp Haldi Powder (Turmeric Powder)
- 1 tsp Red Chili Powder
- Salt to taste
Dice 1 Onion, 2 Chilies
Take Capsicum and cut the top stem off. Remove all the seeds from inside.
Boil 2 Potatoes and peel off the Potato skin
Mash the Potatoes to a pulp
Heat Oil in Pan.
Add Cumin seeds, 1 Onion, and 2 Chilies - Cook it until the Onion turns brown.
Add Ginger Garlic Paste
Add all the spices and cook for 5 more minutes.
Add Mashed up Potatoes and mix all the content well.
Slow Cook for 5-7 minutes.
Check if Potatoes are cooked well.
Take Capsicum and fill them with the Mashed Potato with Spices.
Oil the Capsicum a bit and cook it on a Pan for 5-10 minutes (if you like raw Capsicum, cook for less than 5 minutes)
You could also bake the Stuffed Capsicum in an Oven.
Once cooked, garnish with Coriander.
There is another way of cooking the Potatoes, the Non-Indian style. I will share that recipe in another blog.
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Jagdeep
